Decadent gluten-free flourless chocolate and mixed berry mini-cakes, with a silky mixed berry buttercream, fresh berries and gold leaf. For those days when you just need a mini-treat.
If you haven’t noticed, naked and semi-naked cakes are all the rage. I personally love them and love making them for clients. Firstly, they are absolutely stunning! I love the beautiful rustic finish and the simple delicate decorations that they use. Secondly, they are so incredibly easy to make. You don’t need to fuss about, trying to achieve smooth side and sharp edges (which I never think are sharp enough, no matter how much try). So this week, I decided to turn my traditional flourless chocolate cake into these simply stunning semi-naked mini-cakes.
These adorable mini-cakes are made with my tried and tested flourless chocolate cake, which is the perfect gluten free cake. It is not too dense, deliciously moist and most of all, it is sinfully rich and chocolatey (is that even a word…?). I don’t like to use gluten free flour very much, because I find that it makes cakes very dry and crumbly. This recipe is nut based, and you could use any ground nuts, including almonds, hazelnut or pistachio. Almonds have the subtlest flavour and the finished product just tastes like a rich chocolate cake. You wont even notice that it is gluten-free!
I finished these cakes off with a silky smooth mixed berry Swiss meringue buttercream and a gorgeous semi-naked finish. I used my mixed berry coulis (the same one I used to make my Mixed Berry and Cinnamon Macarons) to flavour the buttercream. This is great for all berry flavoured buttercreams. Not only do you not have to use artificial flavouring, the coulis also gives the buttercream a beautiful rich colour. Therefore there is no need to use any colouring either!
To finish off these flourless chocolate and mixed berry mini-cakes, I topped them with fresh berries, a little more mixed berry coulis, and some gold leaf. They would perfect for a high-tea or special occasion and would impress any guests at a dinner party.
- 300g butter
- 300g dark chocolate
- 300g caster sugar
- 6 eggs, separated
- 375g almond meal
- 500g frozen mixed berries
- ½ cup caster sugar
- 5 egg whites
- 300g caster sugar
- 375g butter
- 100g mixed berry coulis
- Fresh berries - I used strawberries, raspberries and blueberries
- Extra mixed berry coulis
- Gold leaf
- Preheat oven to 160 degrees celsius. Grease three 5 inch cake tins and line with baking paper.
- Place butter and chocolate in a saucepan over a low heat and stir until the chocolate is melted. Transfer to a bowl to cool slightly.
- Beat egg yolks and sugar with the paddle attachment of a stand mixer for 5 minutes or until thick and creamy. Set aside.
- Beat egg whites with the whisk attachement of a stand mixer until soft peaks form.
- Add the chocolate mixture and almond meal to the egg yolk mixture and stir until just combined. Fold in egg whites.
- Pour into prepared pans and bake for 45-55 minutes.
- Cool completely in pans.
- Heat mixed berries and caster sugar in a saucepan over a medium heat until the sugar is fully dissolved.
- Transfer mixture to a blender and puree, then pass through a fine seive to remove the seeds.
- Return the remaining mixture to the saucepan and simmer until it thickens and coats the back of a spoon.
- Allow to cool in the refrigerator before using.
- Heat egg whites and sugar in a heatproof bowl over a pot of simmering water (make sure the water is not touching the bowl). While continuously whisking, use a candy thermometer to monitor the temperature of the mixture. Heat the mixture to 60-70 degrees Celsius.
- Transfer the egg white mixture to the bowl of an electric stand mixer. You can do this with a hand mixer, but it does get rather messy. With the whisk attachment, beat the meringue at a high speed until it is thick and glossy and stiff peaks form.
- Switch over to the paddle attachment, and reduce mixer to a medium speed. Add butter one cube at a time, and mix until incorporated. The mixture may start to look curdled, but just keep mixing!
- Once you have a luscious smooth frosting, add mixed berry coulis, turn the mixer speed to low and beat for another 5 minutes.
- Cut each cake in half so that you have 2 layers for 3 mini-cakes.
- Fill each cake with a generous amount of buttercream.
- Cover each cake with a thin layer of buttercream. Using a cake scraper, remove excess frosting so that you can see the cake through the buttercream. Then smooth the tops of the cakes.
- Decorate with fresh berries, a drizzle of mixed berry coulis and a glint of gold leaf.
- Each cake will serve up to 8 small slices.